Since this recipe doesn't use canned cream-of
something soup, I can easily just make 2
breasts and cut all the ingredients in half.
I usually have all these ingredients in
the house, so It's a nice back-up anytime
Lay on slices of Swiss cheese.
Sprinkle the top with crushed Ritz crackers.
Drizzle the broth over the crumbs.
I use 1/2t chicken bullion in 1/2 C hot water.
Dot the top with butter.
I use 1/2t chicken bullion in 1/2 C hot water.
Dot the top with butter.
Bake @350º for about 40 minutes.
I like this with herbed rice and a
I like this with herbed rice and a
green vegetable.
Ritz-Topped Swiss Chicken
4 boneless chicken breasts
4 slices of Swiss cheese
8 oz sour cream
16 Ritz crackers, crushed
1/2 C chicken broth
1/2 C (1 stick) butter or margarine
Use some of the butter to grease a 9"x13" baking
dish. Arrange chicken in pan so that they cover
the entire bottom of the dish. Season with salt
and pepper to taste. Lay a slice of Swiss cheese
to cover each breast. Spread sour cream on top.
Sprinkle top with crushed crackers.
dish. Arrange chicken in pan so that they cover
the entire bottom of the dish. Season with salt
and pepper to taste. Lay a slice of Swiss cheese
to cover each breast. Spread sour cream on top.
Sprinkle top with crushed crackers.
Drizzle the broth over the crumbs to moisten.
Dot the top with pieces of the butter.
Bake @350º for about 40 minutes
or until the crumbs are golden.
or until the crumbs are golden.
Enjoy!
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